new york deli beet avocado salad

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This is absolutely one of the best beet salads I’ve ever had. It’s super healthy, and the addition of avocados makes it substantial enough to pass as lunch.

2 Tablespoons grainy Dijon mustard

3 Tablespoons raw apple cider vinegar

2/3 cup extra virgin olive oil, divided (I use unfiltered)

coarse sea salt, to taste

freshly ground black pepper, to taste

3 large, fresh beets, washed, peeled and cubed

1 large, perfectly ripe avocado, peeled, pitted and diced

1/4 cup finely chopped sweet yellow onion (such as Vidalia)

crumbled chevre (goat cheese) optional

In a small mixing bowl, whisk together the mustard, vinegar, olive oil, salt and pepper. Set this dressing aside while you prepare your oven roasted beets.

Toss the raw beet cubes with 3 Tablespoons of the olive oil. Place them in a single layer on a baking sheet, and roast them in a 425 degree F. oven for approximately 20 minutes, or until slightly caramelized and tender. Cool completely.

Place cooled beets in a large mixing bowl along with the avocado chunks and chopped onion. Drizzle all of the dressing over the veggies and gently toss until everything is evenly coated. Crumble a little chevre over the salad if you wish. Serve.



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